Potato Latkes!

It's just not Chanukah without potato latkes.

I once read many years ago, the only mitzvah that has increased among all the Jewish people was lighting candles on Chanukah. I'm sure it was because in most Jewish homes, candle lighting is followed by jelly doughnuts or potato pancakes (latkes in Yiddish).

It is customary that we eat foods fried in oil on Chanukah because the oil symbolizes the miraculous burning of a small amount of pure oil in the Menorah for eight days in the Holy Temple until new oil was prepared for its use.

In my home in Schenectady, New York, my mother would grate the potatoes and prepare the batter for latkes every Chanukah. It was a race to fry the potatoes before the mixture turned an ugly green. The other race was to make them fast enough to accumulate enough for a meal while everyone was visiting the kitchen to taste just one to see if they were any good. The latkes are still the high point of Chanukah for my family. It brings the family together and we sing and talk about the miracle. So I guess it is a good starting point.

Here are several good recipes for latkes. We would eat our latkes with maple syrup or salt or sour cream or apple sauce -- any combination, or nothing at all, or all of the above. Enjoy!

If the skins of the potatoes are thin and unblemished, do not peel the potatoes but scrub them well. Otherwise, peel them; then grate 1 potato on the large holes of a grater and the other two on the medium holes. Beat in the milk, egg and baking powder. Season with salt and pepper; blend well, If there is a large amount of liquid in the mixture, drain off some of it. Heat a scant ½ inch of oil in a large skillet until it is very hot but not smoking. Drop the batter by large spoonfuls, flatten then slightly. Turn them once. When they are golden brown on the bottom side, cook them several minutes longer and drain them on paper towels. (The latkes will have crisp edges.)

Peel potatoes, and keep in cold water until you are ready to grate them.

Grate the potatoes coarsely by hand (or with a Cuisinart using first the shredding blade then the blending blade). The mixture should be slighly lumpy and not too blended. Add the beaten eggs. Mix in up to 1 cup of flour. Add a little salt. The batter should be fairly liquid and not too thick.

Heat about a half-inch of vegetable oil in a frying pan. When the oil is very hot, use a soup spoon as a measure to put in small amounts of batter in the oil. Frying the pancakes on one side, then the other, until they have turned brown on both sides and are crispy around the edges.

Drain the pancakes on paper towels that have been placed on a platter atop a saucepan of simmering hot water or keep warm in the oven.

Grate the potatoes, place in a colander, set over a bowl and drain. When the starch has settled in the bottom of the bowl, discard top liquid. Place drained potatoes in a mixing bowl, add starch, cream or hot milk, and salt. Beat yolks well; add to potato mixture; fold in the stiffly beaten whites. Drop by spoonfuls on a hot, well-greased skillet. Brown slowly on both sides. Serve with apple sauce.

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About the Author

Chef Herschel prepares hundreds of meals a day at Aish HaTorah’s World Center in Jerusalem. He caters the five star meals for the Jerusalem Fund missions as well as the daily food for the Yeshiva students. Before arriving at Aish HaTorah Jerusalem, he received his B.A. in Business administration and his M.A. in education. While working at Aish he completed a chef’s course in Jerusalem.

Visitor Comments: 27

Yummy, yes, potato latkes are delicious, especially the homemade ones with grated potatoes. I add onion for flavour. Thankyou for the variety of recipes, all very good.

(25)
Anonymous,
December 20, 2011 4:18 PM

Do you know how to keep them crisp

If I make the latkes at home then shlep them to my kids we only eat them a few hours later. HOW DOES ONE ENSURE THEY REMAIN CRISP?

ana,
November 11, 2012 4:50 PM

re-crisp

re-heat them in a medium or low temperature oven. even when we make them at home, in batches, we place them in a 250 degree oven until they're all ready to serve.

(24)
Robyn,
April 5, 2011 10:24 PM

potatoe Latkas

Just a simply helpful suggestion. When making the batter add a couple of capfuls of lemon juice, this will keep the batter from turning that nasty greenish-gray color...... Hope everyone enjoys Latkas all year long, they are a great side dish... One other thing I have found that using matza meal instead of flour gives the batter a better consistincy and add"s alot more flavor......Everyone enjoy

(23)
Cynthia Cohen,
December 27, 2008 3:14 PM

Chag Sameach from a fellow former Schenectadian!

Thanks for the recipe--have used and enjoyed it with our children this year.

(22)
Docmomi,
December 16, 2008 12:43 AM

Helpful site for a blended family

We are a blended family and we celebrate Chanukah. Not having anyone to teach me recipes for the holidays this site has been very helpful for both the cooking and the meaning behind it.

(21)
Esther de Nes,
April 30, 2008 3:01 PM

recipe for herringsalad

My mother made a jewish herringsalad in a special season when the fish was still fresh, there were onion rings in it and grated rusks and it was sour/sweet. She never gave me the recipe but said: I'll make it for you.She has long been gone - I am 82 now. Doyou know how it is made? I am Sfaradi.There were no apples or beets in it.Thank you for your reply!

(20)
Efim Ruchman,
July 30, 2006 12:00 AM

thnaks for helping me

Thank you very much for your recipies, I am very happy have made contact with you.Thanks

(19)
Pat,
July 21, 2006 12:00 AM

Potato Knishes

Growing up in Ny ,i loved the potatoe knishes we were able to buy at the local Deli . I can't seem to be able to find a recipe for them Thank you

(18)
mayra duarte,
February 4, 2006 12:00 AM

delicious recipes

I love your recipe, I remenber when i lived in Israel, I missed the delicious food, Thanks for your recipes
iwill tried to do them

(17)
BETTY ROSNER,
January 9, 2006 12:00 AM

Thank you for this great site.

I have been trying to find good Jewish cooking recipes. Thank you for this site.

(16)
Joni,
November 17, 2005 12:00 AM

How do you make

Knishes (sp) that I used to buy in New York from a little old lady with a cart. When I got out of school on very cold, muggy days, I'd make a mad dash for her wonderful comforting offerings. The taste, smell and the feel of these potato cakes is fresh in my mind although it's been over 50 years since I had one. I'd warm my hands, then warm my tummy with these delicious treats. Thank you for your help.

(15)
leah in New York,
December 30, 2003 12:00 AM

NO need to peel the potatoes! Use Matzah meal. No baking soda needed

Just use the shredding, or julienne, blade of the food processor, and they will be lacey. Baking potatoes are ok! No flour, it's gooey; instead, use fine breadcrumbs or matzah meal to DRY UP the mixture. No need to press water out either. Shred some onions in, too, mix manually with a few beaten eggs, a little oil, a lot of salt. Fry up in a non-stick pan, turn once, and drain on paper towls. Not healthy, but so important for the soul! A once-a-year indulgence.

(14)
Vicki Lopow,
December 27, 2003 12:00 AM

Potato Latkes

Dear Chef Hershel,
You forgot to mention that all of the above latke recipes are totally diet free!
A belated, but still enthusiastic Happy Chanukah to you and yours! VRL

(13)
Sabra Williams,
December 27, 2003 12:00 AM

Teriffic....

How abot the receipe for Kugel....
am just "dying" for some...can't find
it in this neck of the woods "Texas"
and would sooooo much love to taste it
again.....

(12)
Anonymous,
December 27, 2003 12:00 AM

No Nutmeg?

Dear Chef Herschel, I scanned all your recepies and I am sure they are wonderful but I miss the Nutmeg in at least one of them. If you want to have a real european-jekkish-stile-lattkes you have to add 1/2 teespoon of nutmeg to a normal potion of lattkes. This is the way I learnd it from my mother, and this is the way it allways comes out good. Maybe the next year...

(11)
Trisha Levine,
December 24, 2003 12:00 AM

Latke tip.

In order to keep the potatoes from turning green, I alternate between grating potatoes and onion. I also use Yukon gold potatoes. It works for me! My latkes turn out golden.

(10)
Yisroel,
December 23, 2003 12:00 AM

Sufganiot

Chef Herschel!

How about some sufganiot recipes? I mean the Israeli style sufganiot, but you can also throw in an American jelly donut recipe, too.

(9)
Anonymous,
December 23, 2003 12:00 AM

B"H
great site,
enjoy it very much
MARIO

(8)
Rosemary Benedict,
December 22, 2003 12:00 AM

Herschel Arnow...is that you? one more thing...

Your article on soy and meat-free meats was encouraging. We've been vegans for five years now and wish everyone would give it a try.

(7)
Sarah Shalom,
December 22, 2003 12:00 AM

first visit to web site

I absolutley LOVE you site!!! It is full of so much information. I needed a latke recipe and I found so many that I can't wait to try! Baruch Hashem and Happy Chanukah!

(6)
Anonymous,
December 22, 2003 12:00 AM

you people are unreal!!!!

I find it a challenge,just to get 3 meals on the table daily... but 500 plus.. I am definitely impressed and inspired...kol ha kavod... but how about a delicious recipe for souvganiot.. please... thank ypou and happy Chanukah...REGARDS FROM Australia.. definitely inspiring...

(5)
Darla,
December 22, 2003 12:00 AM

Thank you for sharing these delicious (and healthy!) recipes!.

(4)
Sarah,
December 22, 2003 12:00 AM

What About Sefardic Recipes for Chanukah?

I'm Sephardic and have never had a latke. It would be nice to see some Sephardic recipes for Chanuka featured also! Thanks!

(3)
Steve Rupholdt,
December 22, 2003 12:00 AM

where is the garlic

Where is the garlic, I don.t see a recipe with it. It's better.

(2)
Gadiel Levi,
December 22, 2003 12:00 AM

Excellent recipes

These recipes are excellent. I'm going to make sure I try every one so I can have 8 diffrent taste for Channukah

(1)
Helen,
December 21, 2003 12:00 AM

Wonderful recipes

I've never made these, but I'm going to give them a try. These recipes look delicious. Who doesn't like potatoes???

I just got married and have an important question: Can we eat rice on Passover? My wife grew up eating it, and I did not. Is this just a matter of family tradition?

The Aish Rabbi Replies:

The Torah instructs a Jew not to eat (or even possess) chametz all seven days of Passover (Exodus 13:3). "Chametz" is defined as any of the five grains (wheat, spelt, barley, oats, and rye) that came into contact with water for more than 18 minutes. Chametz is a serious Torah prohibition, and for that reason we take extra protective measures on Passover to prevent any mistakes.

Hence the category of food called "kitniyot" (sometimes referred to generically as "legumes"). This includes rice, corn, soy beans, string beans, peas, lentils, peanuts, mustard, sesame seeds and poppy seeds. Even though kitniyot cannot technically become chametz, Ashkenazi Jews do not eat them on Passover. Why?

Products of kitniyot often appear like chametz products. For example, it can be hard to distinguish between rice flour (kitniyot) and wheat flour (chametz). Also, chametz grains may become inadvertently mixed together with kitniyot. Therefore, to prevent confusion, all kitniyot were prohibited.

In Jewish law, there is one important distinction between chametz and kitniyot. During Passover, it is forbidden to even have chametz in one's possession (hence the custom of "selling chametz"). Whereas it is permitted to own kitniyot during Passover and even to use it - not for eating - but for things like baby powder which contains cornstarch. Similarly, someone who is sick is allowed to take medicine containing kitniyot.

What about derivatives of kitniyot - e.g. corn oil, peanut oil, etc? This is a difference of opinion. Many will use kitniyot-based oils on Passover, while others are strict and only use olive or walnut oil.

Finally, there is one product called "quinoa" (pronounced "ken-wah" or "kin-o-ah") that is permitted on Passover even for Ashkenazim. Although it resembles a grain, it is technically a grass, and was never included in the prohibition against kitniyot. It is prepared like rice and has a very high protein content. (It's excellent in "cholent" stew!) In the United States and elsewhere, mainstream kosher supervision agencies certify it "Kosher for Passover" -- look for the label.

Interestingly, the Sefardi Jewish community does not have a prohibition against kitniyot. This creates the strange situation, for example, where one family could be eating rice on Passover - when their neighbors will not. So am I going to guess here that you are Ashkenazi and your wife is Sefardi. Am I right?

Yahrtzeit of Rabbi Moses ben Nachman (1194-1270), known as Nachmanides, and by the acronym of his name, Ramban. Born in Spain, he was a physician by trade, but was best-known for authoring brilliant commentaries on the Bible, Talmud, and philosophy. In 1263, King James of Spain authorized a disputation (religious debate) between Nachmanides and a Jewish convert to Christianity, Pablo Christiani. Nachmanides reluctantly agreed to take part, only after being assured by the king that he would have full freedom of expression. Nachmanides won the debate, which earned the king's respect and a prize of 300 gold coins. But this incensed the Church: Nachmanides was charged with blasphemy and he was forced to flee Spain. So at age 72, Nachmanides moved to Jerusalem. He was struck by the desolation in the Holy City -- there were so few Jews that he could not even find a minyan to pray. Nachmanides immediately set about rebuilding the Jewish community. The Ramban Synagogue stands today in Jerusalem's Old City, a living testimony to his efforts.

It's easy to be intimidated by mean people. See through their mask. Underneath is an insecure and unhappy person. They are alienated from others because they are alienated from themselves.

Have compassion for them. Not pity, not condemning, not fear, but compassion. Feel for their suffering. Identify with their core humanity. You might be able to influence them for the good. You might not. Either way your compassion frees you from their destructiveness. And if you would like to help them change, compassion gives you a chance to succeed.

It is the nature of a person to be influenced by his fellows and comrades (Rambam, Hil. De'os 6:1).

We can never escape the influence of our environment. Our life-style impacts upon us and, as if by osmosis, penetrates our skin and becomes part of us.

Our environment today is thoroughly computerized. Computer intelligence is no longer a science-fiction fantasy, but an everyday occurrence. Some computers can even carry out complete interviews. The computer asks questions, receives answers, interprets these answers, and uses its newly acquired information to ask new questions.

Still, while computers may be able to think, they cannot feel. The uniqueness of human beings is therefore no longer in their intellect, but in their emotions.

We must be extremely careful not to allow ourselves to become human computers that are devoid of feelings. Our culture is in danger of losing this essential aspect of humanity, remaining only with intellect. Because we communicate so much with unfeeling computers, we are in danger of becoming disconnected from our own feelings and oblivious to the feelings of others.

As we check in at our jobs, and the computer on our desk greets us with, "Good morning, Mr. Smith. Today is Wednesday, and here is the agenda for today," let us remember that this machine may indeed be brilliant, but it cannot laugh or cry. It cannot be happy if we succeed, or sad if we fail.

Today I shall...

try to remain a human being in every way - by keeping in touch with my own feelings and being sensitive to the feelings of others.

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